Mushroom Duxelle - My Way!

Recipe by Happy Harry 2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 8
    shallots, thinly sliced*
  • 14
    large white mushrooms, sliced
  • 1
    large red pepper, seeded, sliced into strips
  • 1
    large yellow pepper, seeded, sliced into strips
  • 12
    large green pepper, seeded, sliced into strips
  • 2
    tablespoons grapeseed oil
  • 2
    garlic cloves, finely minced
  • 14 - 12
    teaspoon sea salt
  • 12
    teaspoon black pepper, fresh ground
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DIRECTIONS

  • Heat a large skillet that has a tight fitting cover.
  • Add oil and bring just below smoking level.
  • Add shallots, stir well to coat. Lower heat to medium-high. Fry shallots until they just start to turn golden brown.
  • Add all the peppers, Season with the salt and pepper. Cook, stirring frequently, until they just start to become soft.
  • Add all the mushrooms on top. Do Not Mix!
  • Cover skillet, turn heat to low. Let simmer 10 minutes, then uncover.
  • Add garlic and stir everything together.
  • Continue to cook, UNCOVERED, until mushrooms have wilted to half the amount you started with -- about 15 minutes on low heat.
  • You will have liquid from the mushrooms when finished. I keep the liquid with the mix as it adds flavor to most everything you use it for.
  • *If you choose not to use shallots, you can use any type of onion you wish.
  • This cooks down a great deal so plan accordingly. I always make more than I need because this freezes so well and can be use in so many different recipes.
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